| Record ID | marc_university_of_toronto/uoft.marc:2137969097:1185 |
| Source | University of Toronto |
| Download Link | /show-records/marc_university_of_toronto/uoft.marc:2137969097:1185?format=raw |
LEADER: 01185cam 22002050 4500
008 731015s1972 ||| eng x
050 4 $aTX705$bM8 1615A
090 8 $aTX 705 .M8 1615A$bGERSTM$c1
100 10 $aMurrell, John,$dfl. 1630
245 12 $aA nevv booke of cookerie.$bVVherein is set forth the newest and most commendable fashion for dressing or sowcing, eyther flesh, fish, or fowle. Together with making of all sorts of iellyes, and other made-dishes for service; both to beautifie and adorne eyther nobleman or gentlemans table. Hereunto also is added the most exquisite London cookerie. All set forth according to the now, new, English and French fashion. Set forth by the obseruation of a traueller. I.M. London, Printed for I. Browne, 1615.
260 0 $a[Amsterdam$bTheatrum Orbis Terrarum]$c[1972]
300 $a78p.
440 4 $aThe English experience,$vno. 479
650 0 $aCookery$xEarly works to 1800.
650 0 $aCookery, English
700 10 $aI. M.
700 10 $aM., I.
740 2 $aA new booke of cookerie
948 $a07/15/1992$b08/03/2001
949 $aTX705 .M8 1615A$wLC$c1$i31761012930285$d19/10/2006$e19/10/2006$lSTACKS$mGERSTEIN$n18$q13$rY$sY$tBOOK$u26/8/1992